Ingredients:
• 4-5 cups bread flour
• 2 Tbsp. oat bran
• 1 Tbsp. sugar
• 2 tsp. salt
• ½ tsp ground ginger
• 2 pkgs. instant blend dry yeast
• 1 cup warm water
• 1 cup EasiYo Greek Yogurt
• 2 Tbsp vinegar
• 1 egg white
• 1 Tbsp water 



Method:
Combine 1 ½ cups flour and remaining dry ingredients in a large bowl. Add water, yogurt and vinegar and beat well. Stir in additional 2 - 2 ½ cups flour until dough forms.

On floured surface, knead in ½ - 1 cup more flour until the bread dough is smooth and elastic, about 5 minutes.

Place dough in a greased bowl, turn greased side up. Cover and let rise in warm place until double in size for 25-35 minutes. (Dough is ready when an indentation remains when touched)

Grease a large baking sheet. Punch down dough and cover with an overturned bowl on the counter for 15 minutes.

Divide dough in half. Shape into loaves and place on baking sheet. Cover and let rise in warm place until doubled, about 15 minutes.

Beat egg white and water in small bowl until frothy. Brush over each loaf. Cut 3 diagonal slashes across the top of the loaves.

Heat oven to 375 ˚F (190˚C) Bake bread for 25 minutes. Brush egg and water mixture over partially baked bread. Return to oven and bake an additional 5 to 10 minutes until bread is golden brown and sounds hollow when tapped.
Immediately remove from baking sheet and cool on wire rack.